2 teaspoons all-purpose flour, plus more for dusting
2 tablespoons olive oil
3 cups sliced button mushrooms (8oz)
3 cups fresh baby spinach (3oz)
1 cup chicken stock, divided
¼ cup sour cream
1lb Armanino Cheese Tortellini or Armanino Four Cheese Ravioli
⅓ cup Armanino Basil Pesto
chopped fresh basil for garnish
Directions
Season the chicken on both sides with salt and pepper and lightly dust with flour.
Heat the oil in a large skillet over medium-high heat.
Add the chicken and cook, turning once, until golden brown and just cooked through, 6-8 minutes total. Cook in batches if necessary to avoid crowding the pan. Transfer the cooked chicken to a plate and set aside.
Reduce heat to medium, add mushrooms and cook, stirring, for several minutes until tender.
Add the flour and stir to combine.
In a measuring cup or small bowl, whisk together the sour cream and half of the chicken stock. Set aside.
Add the other half of the chicken stock to the pan, scraping up any cooked bits from the bottom of the pan.
Once the mixture comes to a boil, reduce the heat to low and add the chicken stock/sour cream mixture to the pan along with any accumulated juices from the cooked chicken.
Simmer on low heat, stirring, until slightly thickened, 1-2 minutes. Do not boil or the sauce may break.
Add the baby spinach along with the frozen tortellini or ravioli, stir to coat and gently cook until the spinach wilts and the pasta is warmed through, about 2 minutes.
Stir in the pesto, taste and add more salt and pepper if needed.
Return the chicken to the pan and warm through, turning to coat with the sauce.
Garnish with fresh basil and serve hot.
Chef’s Tips
While you can buy pre-cut chicken cutlets, it’s very easy to do it yourself with a sharp knife, like a chef’s knife. The trick is to hold the knife level throughout to make two same sized chicken cutlets. Place a boneless, skinless chicken breast on a cutting board and place your hand flat on top, pressing down firmly. Starting with the thickest end, hold the knife parallel to the cutting board and slowly cut through the middle of the breast from one end to the other, holding the knife flat. If the knife angles up or down, even slightly, the cut will be uneven.
Sour cream is a great addition to sauces to enrich and thicken but tends to break at high temperatures. Make sure to heat a sour cream based sauce on low to avoid any breaking or curdling.
